These BLT Corn Fritter Stacks are the best switch up to the classic BLT…and even more perfect for summer. Homemade corn fritters made with gouda cheese are layered with chipotle aioli, crisp lettuce, juicy heirloom tomatoes, and sweet and crispy maple bourbon glazed bacon. It’s the ultimate summer BLT that’s fun to make and totally delicious.
I am not usually the biggest BLT person, which I know sounds odd. I tend to find most BLT’s slightly lacking flavor. For me, a good BLT has to have great bread, a great sauce, and then tomatoes that are really ripe, so delicious, and basically perfect.
Of course, tomatoes are a key ingredient in a BLT. But because tomatoes can be a little hit or miss depending on the time of year, it can cause the BLT to lack in flavor. Because of this, I usually only make BLTs in the summer so I can be sure to only use really great tomatoes.
That leads me to this fun BLT. Yes, it’s early in the tomato season, but I found some really nice heirloom tomatoes. I created this fun stack that not only has good tomatoes, but a great sauce, and an even more delicious “bread”.
The original idea for these actually came to me a long, long time ago. But this year I updated the concept a bit and I think it’s even better now.
I love a summertime corn fritter. And, of course, corn and bacon go so well together. So creating a BLT out of the two seemed like a pretty fun and delicious idea.
Here are the details
I like to start with the bacon, which is basically candied bacon (warning, super addictive). I take some bourbon, maple, and cayenne and mix them together to create a sauce. I then drizzle the sauce over the bacon and bake until crisp and caramelized.
It turns out a little sweet and spicy with the perfect bourbon glaze.
Again just so delicious.
While the bacon is cooking, I like to make the fritters. These are really simple and very close to a corn pancake, just much crispier.
You need lots of corn, melty gouda cheese, chives, flour, and milk. Simply mix and then pan fry until crispy all over. They come out airy in the center and perfectly crisp on the edges.
The very last thing is a quick chipotle aioli. I make it using my go-to avocado oil mayo, chipotle chilies, and lemon. It’s a nice creamy spread that helps hold everything together. All while creating an even more flavorful BLT.
And now, we assemble
I take the fritters and layer them with the aioli, then add lettuce, tomato, and bacon. Finish with another fritter, then serve with the extra aioli on the side. Oh, and a little sea salt on top too. Delicious.
It’s definitely a fancy BLT. But one that’s so flavorful and great for these summertime months when corn and tomatoes are so plentiful.
Looking for other summer tomato bacon recipes? Here are some favorites:
Lastly, if you make these BLT Corn Fritter Stacks, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
BLT Corn Fritter Stacks
Calories Per Serving: 354 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1. Preheat the oven to 400℉. Line a baking sheet with foil or parchment.2. Arrange the bacon on the baking sheet. Mix the bourbon, maple syrup, and a good pinch of cayenne together. Drizzle the maple mix over the slices. Bake for 15 minutes. Use tongs to flip the bacon and bake until crispy, 5-8 minutes more. 3. Meanwhile, make the fritters. Combine the corn, flour, baking powder, chives, and a pinch each of salt and pepper in a bowl. Stir in the milk and cheese. The batter should be the consistency of a thick pancake batter.4. Heat a few tablespoons oil in a large skillet over medium-high heat. Add about 1/4 cup of batter to the skillet and then quickly smooth the batter out to a circle. Cook for 2 to 3 minutes, flip and cook another 2 minutes, or until brown and crisped all over. Remove and repeat with the remaining batter. 5. To make the aioli, combine all ingredients in a bowl. Season with salt. 6. To assemble, spread one side of half the fritters with aioli. Layer the lettuce, tomato, and bacon on top, then top the with remaining fritters. Serve with the aioli on the side.